Firecracker Shrimp Tacos with Avocado Corn Salsa

So excited to be working with Cholula Hot Sauce today to bring you these fresh, fabulous Firecracker Shrimp Tacos for Cinco de Mayo! These tacos are absolutely bursting with flavor. I am obsessed with this zesty firecracker shrimp marinated with Chili Lime Cholula!

Add fresh avocado, corn, spicy tomatoes and wrap it up in a warm, soft tortilla and you have the ultimate shrimp taco. They’re perfect for summer, taco night, or anytime!

First let’s start with the firecracker shrimp. I asked you guys which flavor of Cholula I should start with first, and Chili Lime was the overwhelming response!! You’ll also need garlic, olive oil, a pinch of sugar and dash of salt.

Thoroughly combine all the ingredients for the marinade and pour over shrimp. Shake the bag to coat, then let marinate in the fridge while we prepare the avocado corn salsa.

Here’s what you’ll need for the salsa. Avocado, frozen corn kernels, lime juice, diced tomatoes with green chiles, and diced onion. You could also use a fresh onion, but I really like having frozen diced onions on hand at all times so I don’t have to chop them myself! :)

First drain the tomatoes. I love this little colander with the handle on the side, so it can hang out over the sink and drain while I’m doing other stuff. Here is a similar colander on Amazon.

Next, heat the olive oil over medium-high heat.

Add the onions and corn, and let sizzle just for about 5 minutes, just long enough to get some color on the onions.

And the tomatoes and cook for 1-2 more minutes until heated through. It is starting to smell like a Mexican restaurant in here!!!

Then remove to a bowl.

Cut the avocado in half, scoop out the flesh with a spoon, dice, and add to corn mixture.

Add the lime juice, plenty of fresh salt and pepper, and stir gently to combine. It’s a fiesta now!!

Now it’s time for the shrimp! I just used the same pan I used for the salsa. Place the pan over medium high heat and let it get nice and hot.

Then add the shrimp and the marinade, directly from the bag.

Cook for 2 to 2.5 minutes per side until shrimp is golden and crispy.

Add the shrimp to a tortilla, top with salsa, and dig in!! These tacos are so, so good. We love them!!

1. Combine the hot sauce, olive oil, salt, sugar, and garlic and pour over shrimp. Stir to coat well. Place in Ziploc bag and marinate in fridge.

2. Heat the olive oil over medium-high heat. Add onion and corn, and saute, stirring occasionally for about 5 minutes until onion is golden. Add drained tomatoes and stir for 1-2 more minutes until heated through. Remove to a bowl. Cut the avocado in half, scoop out the flesh with a spoon, dice, and add to corn mixture. Add the lime juice, plenty of fresh salt and pepper to taste, and stir gently to combine. Set aside.

3. Heat the pan again over medium-high heat. Add the shrimp and marinade. Cook for 2 to 2.5 minutes per side until shrimp is golden and crispy. Add the shrimp to a tortilla, top with salsa, and serve.

Makes 4 tacos.

Follow @kevinandamanda on Instagram and show us what you are making in your kitchen! Use the hashtag #kevinandamanda to show us what you've made from our blog :)

These look so good! Going out now to the store so I can fix these for dinner tonight. Can’t wait to try the Cholula Chili Lime Hot Sauce, I love their original hot sauce. Thanks for the great recipe and Happy Cinco de Mayo!

Just made these for me & the hubby. Incredibly delicious!!! Directions perfectly easy to follow. Because we like our food spicy (even more than this delicious recipe is already), I added 1/2 finely diced jalapeño (no ribs or seeds), to the salsa. Again, thank you for your delicious recipes & blog!!! Your dog photos/videos bring such joy to my life!!! <3 <3 <3

These look delicious! I’m adding them to my must try recipes list. I think I can make them a bit more Weight Watchers friendly by cutting back on the oil without affecting the flavor! Thanks so much for the inspiration.

I was surfing through site admiring your Scotland trip when I stumbled onto this recipe. OMG – I happened to have most of the ingredients on hand last night and put this meal together so fast that my husband was super impressed. And my goodness, it was so yummy!!

Just how spicy are these tacos if you use the chili lime hot sauce? Neither my husband or I are fans of too much spice, but this recipe looks too good not to try! If the sauce is super spicy, do you have any recommendations for something less potent that we might be able to use?? (to give you and idea… even Franks buffalo sauce is too fierce for my hubby. Lol.)

Found this on Pinterest! Made it for dinner tonight. Followed the recipe, except my grocery store was out of the chili lime flavor, so I had to use chili garlic. It was still delicious! We ate on butter bibb lettuce instead of tortillas. Will make again!

Most Pinned

Welcome

Welcome to Kevin & Amanda! We love food, travel, Boston Terriers, and photography. Here I share our favorite quick and easy recipes that are simple enough for weeknight dinners, but fabulous enough to impress even your pickiest guests. Please take a look around and stay for awhile!